Recipe: Venison and veg casserole - Sporting Gun

Ingredients

• 2 celery Sticks, thickly sliced
• 1 onion chopped
• 2 chunky carrots, halved lengthways then sliced
• 5 bay leaves
• 2 thyme springs, 1 whole and 1 leaves picked
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato puree
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 900g Venison cut into large chunks